# 1 sheep's head and trotters
# 1 lb. (450g) scrag of mutton
# 1 lb. (450g) turnips
# 1 lb. (450g) carrots
# 1 lb. (450g) onions
# 4 oz. (125g) pearl barley
# 8 pints of cold water
# salt and pepper
# 1 tsp. chopped parsley

Procedures :
# Wash, peel and quarter the vegetables # Put the sheep's head and trotters in a pan of cold water and bring slowly to the boil # Throw away the water # Put 8 pints of cold water into the pan with the sheep's head and trotters, add a little salt and bring slowly to the boil # When they are boiling, skim the stock and lower the heat # Simmer the meat gently for 3 hours, removing the scrag and trotters after two hours # Cut the meat from the scrag # When the stew is done, put back the meat and trotters, add the parsley and season to taste # After cooking for about five minutes, put the sheep's head, trotters and vegetables into a serving dish and ladle the broth into soup bowls
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Category : Halloween